THE RECIPE JOURNAL · Breakfast
Nadia's No-Fuss Pumpkin Cornbread Muffins
These moist and flavorful muffins are perfect for busy mornings or cozy afternoons. With a simple mix of pumpkin and cornmeal, they come together quickly for a comforting treat everyone will love.
FROM THE KITCHEN • Nadia's No-Fuss Pumpkin Cornbread Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). Give a good spray of cooking spray to 21 muffin cups so nothing sticks. In a big bowl, mix together the cornbread mix, baking powder, and pumpkin pie spice. Then, add the pumpkin puree and water, stirring everything just until it comes together—don’t overmix. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 20 minutes, or until a toothpick poked into the center comes out clean. Let them cool for a bit before digging in!
Why you’ll love it
These muffins are a perfect blend of sweet and savory with the natural earthiness of pumpkin and the slight crunch of cornmeal. They come together quickly, making them a great choice for busy mornings or last-minute gatherings. Plus, they stay moist for days, so you can enjoy them without any rush.
How to serve
These muffins are delicious on their own or served warm with a pat of butter or honey. They also pair wonderfully with a bowl of chili or a fresh green salad for a comforting meal. Great for breakfast, snack time, or alongside your favorite soup.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm briefly in the microwave before serving. This helps keep them fresh and moist.
